Benihana, Inc. owns and licenses restaurants in the Benihana and Benihana Grill chain of Japanese dinnerhouses. The restaurants specialize in an exhibition-style of Japanese cooking called teppanyaki. Customers sit around a communal table at which a Benihana chef slices their seafood, steak, chicken, and vegetables with lightning speed, grills their meal right in front of them, and then tosses it accurately onto their plates. The restaurants are decorated with Samurai armor and valuable art, and Shoji rice paper screens partition the dining areas.

Heat a griddle as hot as you can get it. Pour sesame oil on and let it heat until it just begins to smoke. Place shrimp on griddle and saute about 3 minutes on each side. Add garlic butter and continue to cook for 1 to 2 minutes longer, or until slightly browned on each side. Sprinkle salt and pepper to taste. Squeeze juice from half a lemon over the shrimp. Remove from griddle and serve hot.